Quail stuffed with foie gras

Recipe: Quail stuffed with foie gras

Recipe for quail stuffed with foie gras, I like to taste foie gras all year round. These delicious quails stuffed with foie gras, the foie gras has melted gently to flavor the quails. I like them lightly dressed in a veil of smoked breast, these quail stuffed with foie gras, still make me salivate while I type the recipe. Souvenir from Belfort of a course in foie gras with my friend Élisabeth.

Recipe ingredients

8 quails
100 gr of foie gras
100 gr of Paris mushrooms
100 gr of peeled chestnuts
8 strips of bacon
4 slices of stale bread
1 teaspoon of olive oil
2 cloves garlic,
4 tablespoons of honey,
2 sprigs of flat-leaf parsley
40 cl of white wine
Salt and pepper

Instructions

Prepare the mushrooms, then wipe them with food paper.
Wash the flat parsley, then wipe it dry.
Color the quails for 5 minutes in the casserole dish
On a cutting board, roughly chop the parsley, garlic, mushrooms and chestnuts with a knife.
Dip the breadcrumbs with half the white wine.
Brown the preparation with the chestnuts in the oil over medium heat for 5 minutes.
Add the breadcrumbs and cook for another 5 minutes.
Salt and pepper
Cut the foie gras into 4 equal parts
Stuff the quails with your preparation, starting with the foie gras.
Bard the quails, then place them in an oiled baking dish.
Mix the rest of the wine with the honey, salt and pepper,
Brush this preparation on each quail using a brush.
Cook the quails for 30 minutes at 180 °
Baste them 3 times with the rest of the honey preparation.